Palak Kofta Curry Recipe - Learn How To Make Palak Kofta Curry

2018-09-12 18:13:18

palakkofta recipe

Palak Kofta Curry is a delicious, cream and palatable curry dish. Crispy palak cutlets served in a tomato based creamy gravy makes it a rich main course dish. It can be served with hot phulkas and steamed rice. Learn how to make this exquisite curry dish with the help of step by step photos and detailed recipe given below:

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Recipe Yield: 4 servings


  • Spinach (palak) - 500 gms
  • Turmeric Powder (haldi powder) - 1 table spoon
  • Coriander Powder (dhaniya powder) - 1 tea spoon
  • Cumin Seeds Powder (jeera powder) - 1/2 tea spoon 
  • Black Pepper Powder (kali mirch powder) - 1/2  tea spoon
  • Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
  • Salt as per taste (namak swaad anusar)
  • Asafoetida (hing) - 1 pinch
  • Mustard Oil (sarson ka tel)
  • Tomato (tamatar) - 1 chopped
  • Ginger (adrak) - 1/2 inch piece
  • Cloves (laung) - 3
  • Green Chillis (hari mirch) - 1 
  • Fresh Cream or Malai - 2 table spoon
  • Onion (pyaz) - 1 finely chopped
  • For Gram Flour (besan) batter:
    • Gram Flour (besan) - 1 small cup
    • Turmeric Powder (haldi powder) - 1/2 tea spoon
    • Salt as per taste (namak swaad anusar)


  1. Cut the spinach leaves (palak ke patte) from the stem and leave them submerged in water for some time. Then strain off this water and wash the leaves nicely with plain water twice. 
  2. Now chop the leaves into 1 inch big pieces.
  3. Transfer the chopped spinach leaves (palak ke patte) to a pressure cooker. (Do not add salt or water.) Pressure cook the leaves for 1 whistle and then turn off the flame.
  4. Take the chopped tomato (tamatar), green chilli (hari mirch), ginger (adrak) and cloves (laung) in a mixer jar and grind the ingredients together into a fine paste. Transfer this paste to a big plate.
  5. Now add the powdered spices (haldi powder, lal mirch powder, jeera powder, kali mirch powdder, dhaniya powder) and salt to this paste and mix to prepare the masala paste. Then divide this masala paste into two equal halves.
  6. Now take out the pressure cooked spinach leaves (palak ke patte) from the cooker and put them in a big mixing bowl. Do not discard the water left in the cooker. It shall be used later in gravy preparation.
  7. To this mixing bowl add the grem flour (besan), turmeric powder (haldi powder) and salt as per taste (namak swaad anusar) and mix all the ingredients. Transfer this mixture to a small deep vessel (chhota bhagona or katora).
  8. Then take some water in a big deep vessel (bada bhagona), set it to boil and place the vessel containing the spinach leaves mixture in it. Cover with a lid and cook 12 minutes.
  9. Now turn off the flame and poke the spinach mixture (the mixture will get cooked like a cake) with a knife to check if it is cooked. Allow this mixture cake to cool, transfer it to plate and then cut small pieces of it.
  10. Now heat 1 tea spoon mustard oil on a tawa. Dip the spinach mixture pieces (prepared in the previous step) into one past of the masala paste (prepared in step 5) and then place them to cook on the tawa. When one side turns crispy red then flip gently to cook the other side till in the same manner. (If required pour 1-2 tea spoon oil more). Transfer the cooked piece to plate and cook the remaining pieces in the similar manner.
  11. Now heat some mustard oil (sarson ka tel) in a kadhai and add choppe donion (pyaz) to it. Saute till they golden red in color.
  12. Then add the other part of the masala paste (prepared in step 5) into the kadhai and cook it nicely till it turns red and the oil begins to seperate from the masala.
  13. Add fresh cream or malai to the cooking masala. Mix well and cook the ingredients together for some time.
  14. Now add the spinach water left in the cooker after pressure cooking the spinach leaves (palak ke patte) to the kadhai. Stir and allow the ingredients to boil on high flame to form a smooth gravy. (If required add more water. You can alter the consistency of the gravy as per your requirement.)
  15. Lower the flame and then cook for 4-5 minutes till it gets a smooth creamy texture. Then turn off the flame.
  16. Now transfer the gravy to a beautiful serving dish. Place the crispy pieces of spinach leaves (palak ke patte) in the gravy. And the beautiful, creamy and tasty palak kofta curry is ready to be served.
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Renu Srivastava

Cooking with heart and soul for her family for over 30 years, now she is here to share her recipes with the world. All her life as a homemaker to help her husband and kids achieve success in their respective fields, now she has started this blog to do something for herself and pursue further her passion for cooking.

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